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Whole hog questions

post #1 of 7
Thread Starter 

Smokers,

 

I need some advise. We are attempting to do a whole hog on a 275 gallon barrel smoker. My team mate seems to think we can start at 5am and be ready to serve by 1pm for a 65 pounder. I did not want to throw the nonsense flag as I have never done a whole carcass but that just seems too quick. Is it?

 

Also, does it require "flipping"? I thought you stuffed the cavity, pinned it shut and let it ride away for 15 hours in hickory goodness at 250? He's saying we need to flip the meat every hour or so.

post #2 of 7

I would have to lean towards your way of thinking on this one, although I have never smoked a whole hog either.  It sure seems like it would definitely take longer than 8 hours.

post #3 of 7
I have done a few hogs but nothing that big. I am sure someone with better experience will come along but I also agree that your line of thinking is probably more inline. ~1.5 hours per pound? Are you sure your buddy is not thinking about roasting/spit/turning the pig and not really smoking it?

Did a little searching around and one guy smoking a 65lb on a WSM at 225/235 was still smoking at 12 hours.... and only certain spots on the pig were done. He had to take it off in pieces and let the others cook longer.

I am also interested in what others have to say.
post #4 of 7

 

I am not sure what you mean by a 275 gallon barrel smoker, I've used a 275 gallon oil tank (see my pic) and had it spit roasted/ smoked and the 165 lb pig was done in about 10 hrs. Perhaps more info on the smoker would help.

post #5 of 7

Hey VA... Your buddy is right. It should take about 6 hrs to do a 65 lb pig at 250-275 but I would start a little earlier in case problems occur like rain or high winds and your burner goes out when your having a 6 ounce curl.... There is no need to flip it. just cook it skin side down. I don't pin them shut, just open and flat... you can inject and mop with some sauce or rub with some salt and some rub. I prefer the injection and mop.... If you have Georges BBQ sauce there at a food lion i would recommend it.

 

Oh one thing... KEEP THE LID CLOSED.......opening every 5-10 minutes will add to the cooking time.....Mop good every hr

 

Good luck and don't forget we want to see a lot of qveiw

 

Joe

post #6 of 7
Thread Starter 
Quote:
Originally Posted by tshine View Post

 

I am not sure what you mean by a 275 gallon barrel smoker, I've used a 275 gallon oil tank (see my pic) and had it spit roasted/ smoked and the 165 lb pig was done in about 10 hrs. Perhaps more info on the smoker would help.


Yeah, it's a oil drum that is split similar to your rig. We are planning on using split hickory logs over a bed of charcoals.
post #7 of 7

I used Oak over charcoal with mine last summer, We didn't have time to stuff it so that cut down on the cook time by several hours. I'd say boykjo is right on that 6 hrs should work but always nice to have a buffer. I had a hungry crowd by the time I was carving it and almost took off some fingers of people reaching in for a sample...

 

Either way have fun and don;t forget the pictures

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